January 23, 2011

Caramel Corn

Weekend...family time, movies, and caramel corn!!

My sister-in-law Amy made the most delicious caramel corn at Christmas.  She had found the recipe online at allrecipes.com, and based on the reviews, everyone thinks it's amazing, especially hubby and the kiddos.

7 quarts plain popped popcorn
2 cups dry roasted peanuts
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat.
**Instead of placing the cooked popcorn in pans, I poured it all into a large paper bag, then poured the caramel on top and shook it until coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags


  1. Hey Tasha, we made this yesterday after church. It is the best carmel corn ever. Thanks for the recipe!

  2. yum, i need to make this. like now!


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